Ingredients

• 4 eggs whites
• 1 cup evaporated milk
• 0.33 cups all-purpose flour
• 1 teaspoon salt
• 1 pound Oaxaca cheese , shredded
• 27 ounces canned Hatch chile peppers , sliced open

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
3. 3 Bake in the preheated oven until eggs are set, about 30 minutes.
4. 4 While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
5. 5 Serve the sauce with slices of the chile relleno casserole.

Nutrition per serving